【Reading】かつお

【English Name】Bonito

A large migratory fish classified in the family Scombridae, the sole species belonging to the genus Katsuwonus. It inhabits the open ocean from the tropics to the temperate zones worldwide, and in the seas around Japan it makes a seasonal migration, riding the Kuroshio Current to head north from spring to summer and south in autumn.

As a sushi topping it is classified as a red-fleshed fish, characterized by deep crimson flesh rich in iron. The "hatsu-gatsuo" (first bonito) caught in spring to early summer has a light, refreshing flavor, while the "modori-gatsuo" (returning bonito) of early autumn has good fat content, allowing one to enjoy their respectively different flavors.

Large individuals reach about 1 m in total length and around 18-20 kg in weight, but what is generally distributed is about 40 cm in total length. Its lifespan is said to be about 5-6 years. The back is deep indigo, the belly silvery white, and the vertical stripes on the body flanks become prominent after death.

At sushi shops it is mainly served as sashimi or tataki. The standard condiments are ginger and garlic, and it also goes well with ponzu. It is also known as the raw material for katsuobushi (dried bonito flakes), and is a fish that supports Japan's dashi culture. Per 100 g of the edible part of the autumn catch, it contains 25 g of protein and about 0.97 g of DHA, making it a highly nutritious fish.